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    Home » Recipes » Recipes

    Homemade Cranberry Sauce – An American Classic

    Published: Nov 23, 2020 · Modified: Jun 23, 2022 by Chef Dennis Littley

    556 shares
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    5 from 2 votes
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    What would Turkey Day be without cranberry sauce?

    overhead partial shot of a bowl fo cranberry sauce

    For years all I knew was Ocean Spray cranberry sauce. The elegant way it slid out of the can, accompanied by that distinctive sound….sigh. Not I’m not saying that I didn’t enjoy that cranberry sauce; the truth is it’s pretty tasty.

    But once I started making cranberry sauce at home, I never bought another can of cranberry sauce. And although fresh cranberries aren’t available all year long, you can almost always find frozen cranberries.

    What do I need to make homemade cranberry sauce?

    ingredients to make cranberry sauce in glass bowls

    Let’s start by gathering the ingredients we need to make Cranberry Sauce. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    How do I make Whole Berry Cranberry Sauce?

    ingredients to make cranberry sauce is a sauce pan

    Making cranberry sauce is one of the easiest dishes you’ll ever make. After you measure everything out, place all ingredients in a small saucepan and bring the mixture to a boil. Reduce the heat a little and let the mixture continue cooking at a slow boil for 5 minutes.

    cranberry sauce simmering in a saucepan

    Reduce the heat and allow the. cranberry sauce to simmer for about 15 minutes. The sauce will continue to thicken as it simmers.

    cranberry sauce in container for storage

    Let the cranberry sauce cool for about 20 minutes, then refrigerate overnight. The cranberry sauce will become jellied when fully chilled. It’s okay for it to be a little loose.

    How do I make Jellied Cranberry Sauce?

    There is only one additional step to making Jellied Cranberry Sauce.

    • Pour the hot whole-berry cranberry sauce into a fine-mesh strainer over a heat-proof bowl.
    • Using a large spoon, mash the cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.
    • Stir the cranberry sauce and pour the strained sauce into a smaller container. Allow to cool at room temperature, then cover and refrigerate.
    cranberry sauce in a glass bowl

    Cranberry sauce isn’t just for turkey; it goes well with roast chicken and roast pork. Can you imagine the smiles at your table when you serve homemade cranberry sauce with dinner?

    More Recipes You’ll Love!

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    Did you make this? Please RATE THE RECIPE below!

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    cranberry sauce in a glass bowl
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    5 from 2 votes

    Homemade Cranberry Sauce

    It's easy to make delicious cranberry sauce for Thanksgiving or any time of the year.  Trust me this is so much better than having it plop out of a can and it only take minutes to make!
    Prep Time2 mins
    Cook Time20 mins
    cool and chill4 hrs
    Total Time32 mins
    Course: side dishes
    Cuisine: American
    Servings: 12
    Calories: 73kcal
    Author: Chef Dennis Littley

    Ingredients

    • 12 ounces fresh or frozen cranberries (about 3 cups)
    • 1 cup water
    • 1 cup Sugar
    • 1 tbsp fresh lemon juice
    • 1 tsp orange zest or lemon zest
    US Customary – Metric
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    Instructions

    • place all ingredients in a small saucepan and bring to a boil, allow to continue a slow boil for 5 minutes
    • reduce heat and allow to simmer for 15 minutes, the sauce will thicken
    • allow to cool for about 20 minutes, then refrigerate overnight.
    • Cranberry sauce will become jellied when fully chilled.

    Notes

    To Make Jellied Cranberry Sauce:

    • Pour the hot whole berry cranberry sauce into a fine-mesh strainer over a heat-proof bowl.
    • Using a large spoon, mash the cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.
    • Stir the cranberry sauce and pour the strained sauce into a smaller container. Allow to cool at room temperature, then cover and refrigerate.

    Nutrition

    Calories: 73kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 14mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

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    Comments

    1. FOODHEAL

      March 10, 2021 at 10:25 am

      I love the bold color of this cranberry sauce. Unfortunately, we don’t have a lot of fresh or frozen cranberries here in France, I’d love to try out this recipe. What do you think about dried cranberries?

      Reply

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